I baked these 5 banana muffins leavened mainly by sweet Herman Starter instead of baking powder. The muffins were soft, moist, and have a velvety texture. The crust was studded with crunchy walnut chunks. And they were not very sweet too 😀
Ingredients
120g Herman Starter (8th day)
1 egg
25g fine sugar
35g rice bran oil
1/8 tsp instant dry yeast
100g all purpose flour
90g mashed banana paste
1/8 tsp baking soda
20g walnuts, break into chunks
Directions
1. Stir Herman Starter and wait for it to double in volume.
As I used my HS on its 8th day, so it took about 3 hours to reach the desired volume.
2. Pour 120g of HS into a clean bowl.
Mix in an egg and fine sugar. Blend well.
Blend in 1/8 tsp of instant dry yeast. You can omit instant dry yeast if your HS is strong (the HS double in volume within 2 hours after stirring).
Finally, stir in the rice bran oil,
and all purpose flour.
Avoid over-mixing the batter, it's alright to keep it lumpy.
Seal with cling wrap and let the batter proof for about 3 hours, or till the batter double in volume.
I mark the double-volume height using an adhesive tape outside the bowl.
3 hours later, the batter has raised to almost touching the marking.
3. Blend in the banana paste,
and baking soda.
4. Divide the batter among 5 paper cupcake moulds (5cm in diameter).
Cover with a lid and let the batter proof for about 75 minutes, or till the batter reaches about 4/5 the cupcake mould height.
5. Drop some walnut chunks over the top of the batter.
Arrange over a baking tray evenly space out.
6. Bake in a preheated oven set at 180°C for about 25 minutes, or till the top becomes golden. At middle rack of the oven.
Serve the muffins warm or cold 😋
My first Herman Starter was cultivated using natural yeast. When I was asked about how to cultivate Herman Starter without natural yeast, I told my friends to use commercial yeast. And I added that I myself haven't try out yet. To test out my suggestion, I tried using instant dry yeast, and the result was similar to the HS cultivated using natural yeast.
For a pictorial illustration, you can refer to Little Herman - Sweet Starter which used natural yeast to cultivate.
I was told not to use metal spoon to stir the HS, so please use plastic or wooden spoon to stir your HS.
Day 1
Cultivating Herman Starter using commercial yeast
My first Herman Starter was cultivated using natural yeast. When I was asked about how to cultivate Herman Starter without natural yeast, I told my friends to use commercial yeast. And I added that I myself haven't try out yet. To test out my suggestion, I tried using instant dry yeast, and the result was similar to the HS cultivated using natural yeast.
For a pictorial illustration, you can refer to Little Herman - Sweet Starter which used natural yeast to cultivate.
Average room temperature: 29~30°C
I was told not to use metal spoon to stir the HS, so please use plastic or wooden spoon to stir your HS.
Day 1
Plain flour: 10g
Fine sugar: 17g
Whole milk: 13g
Pinch of instant dry yeast < 1/8 tsp
Pinch of instant dry yeast < 1/8 tsp
Total: 40g
Day 2
Only stirring
Day 3
Only stirring
Day 4
1st feeding:
Plain flour: 20g
Fine sugar: 17g
Whole milk: 33g
Total: ~110g
Day 5
Only stirring
Day 6
2nd feeding
Plain flour: 20g
Fine sugar: 17g
Whole milk: 33g
Total: ~180g
Day 7
Only stirring
Day 8
Took 120g of the Herman Starter to bake 5 soft and moist banana walnut muffins 😋
As I have no intention to start another bottle of HS, so I did not start a new round of HS cultivation using the balance HS.
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